Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Journal Article

, Jahurul, M.H.A., Zaidul, I.S.M., Norulaini, N.A.N, Sahena, F., Abedin, M.Z., Ghafoor, K., Mohd Oma, A.K. . 2013

• المجلة \ الصحيفة: Food Research International
• رقم الإصدار السنوي: 55
• الصفحات: 103-109